Who says you can’t have cake on a low sodium or gluten free lifestyle? This cake is super moist and is NOT made with A/P flour but what it is .. is AMAZINGLY good!!!
- 2 Cups Almond flour
- ¼ Cup Coconut flour
- 3 teaspoons No Salt Baking powder (Amazon sells one called Hain)
- ½ Cup Melted Dark chocolate
- 1 teaspoon Sea salt
- 5 Large Eggs
- 3/4 Cup Sugar
- 1 teaspoon Vanilla extract
- ½ Tbsp Apple cider vinegar
- ½ Cup Unsalted Butter, softened
- 1 Cup Heavy cream
- ½ Cup Powdered Sugar
- 2 Tbsp Cocoa powder
For the cake:
- Preheat the oven to 325°F. Grease an 8″ round cake pan (cut a piece of parchment paper and lay on the bottom of the pan – spray again). Set aside.
- Place the eggs into the bowl of a Kitchen Aid, or large bowl and beat until frothy.
- Add the sugar, vanilla extract, apple cider vinegar and baking powder. Beat (or whisk) again to combine.
- Add the softened butter and melted chocolate – mix to combine.
- Gradually add both flours and stir to combine.
- Pour the batter into the prepared pan and bake on the middle rack of the oven for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
For the mousse:
- Add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft peaks begin to form. Slowly add the powdered sugar and cocoa powder and combine.
- Spread the mousse on the top and sides of the cake using a butter knife or small spatula.
- Chilling your mixing bowl will help the cream whip more easily.
- Add one tbsp of granulated coffee to the mousse for an interesting flavour twist.
- Garnish with flaked chocolate, fresh fruit or whipped cream.
This almond and coconut flour cake makes 8 large or 10 small slices. The sodium (using Hain NO SALT Baking powder) is: 8 slices – 345 mg per slice and 10 slices – 276 mg per slice (coconut flour, salt, and eggs as contributors).